Using a biscuit cutter or small bowl as a guide, cut corn tortillas down so they are about 3 inches in diameter. Brush tortillas on both sides with vegetable oil and lay them out on a baking sheet.

Bake tortilla rounds for 8 minutes, flip them, and bake for another 6-8 minutes until they are crispy.

While you could use round tortilla chips for the rounds in a pinch, baking your own is much better in this instance since the finished chips will be thick and sturdy enough to hold the toppings.

To cook steak, preheat a sturdy skillet (like a cast iron skillet) over medium high heat. Right before cooking, drizzle olive oil on both sides of the flank steak and add to the hot skillet. Cook for 4-5 minutes per side until steak is medium-rare in the thickest parts.

Remove steak from skillet, wrap tightly in foil, and let rest for 5 minutes. Then slice steak thinly across the grain.

To make crostini, sprinkle each tortilla round with grated cheese. Top with a few slices of steak.

Add a dollop of Muir Glen® Organic Black Bean & Corn Salsa to each round and then garnish with sour cream and fresh cilantro.

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